Gluten-Free Biscuits & Gravy

Growing up Creamed Eggs was one of my dads favorite dishes he made. Like biscuits and gravy but with hard boiled eggs instead. So, as a child, we definitely ate that and not a lot of biscuits and gravy. My husband, however, loves some biscuits and gravy. And I’ve really been trying to smooth this transition for him into gluten-free, dairy-free. Converting many of his favorite dishes into something friendly.

These were really good, I was definitely not counting on how filling this was going to be. A few bites in and I was done, so we had lots of leftovers. My only tweak would be to bake the biscuits for less time than I did. Just a very light golden color.

This would be a great Saturday morning breakfast pre-or-post hiking meal! In my mind I am always thinking of the forest and its peace. It calls me.

Gluten-Free Biscuits & Gravy

Biscuits

1 ¼ cup almond flour

½ cup tapioca flour

¼ cup coconut flour

1 tbsp honey

1 tbsp baking powder

1 tsp salt

½ cup lard

2 tbsp cold coconut milk (+1/4 tsp lemon juice)

Sausage Gravy

1 lb. sausage

1/4 cup tapioca flour

¼ cup almond flour

3 cups coconut milk

½ tsp sea salt

2 tsp pepper

How to Make it Happen:

Start with the biscuits. Place all of your dry ingredients in a bowl. This includes the almond flour, tapioca flour, coconut flour, baking powder and salt. Drizzle the honey over the top. Mix coconut with lemon juice and set aside. Cut in the lard. Break it down into pea size. Slowly add in the coconut milk. Watch carefully here. You don’t have to put the whole amount. If it gets to wet or sticky, stop adding. Or add more flour back in.Roll into a ball. cover in plastic wrap and refrigerate for 30 minutes. Remove from the fridge. Divide the ball into three even pieces. Roll each section into a rectangle. Stack on top of each other. Use a circle cutter to cut out the biscuits. Assort them in a greased cast iron skillet. Once you’ve cut the first round, very carefully (do not over knead) repeat. Bake at 400 for 15 minutes or until lightly golden brown.

While the biscuits are baking, making your sausage gravy. Brown and break down sausage. Add the tapioca flour and almond flour. Let it soak in. Add the milk. Cook for ten minutes or until it begins to thicken up. Season with salt and pepper.